Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
1	GST111	Nutrition	2+0+0	2	6

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Mode of Delivery	Face to Face
Type of Course Unit	Compulsory
Objectives of the Course	The aim of this course is to combine basic knowledge of nutrition and consumption of nutritional groups for healthy and balanced nutrition, to make them aware of nutritional disorders and diseases, to give information about epigenetic studies and menu planning.
Course Content	By establishing a connection between nutrition and gastronomy, emphasis will be given on the future importance, theoretical information on food quality, nutrient elements and groups, nutrition type, nutritional disorders, epigenetics, nutrition programming will be given.
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Instructor Nesrin Eriş
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Nutrition- Prof. Dr. Ayşe BAYSAL-Hatiboglu publications-18th edition-2018 Dr. Liz Applegate. Beslenme ve Diyet Temel İlkeleri. İSTANBUL MEDİKAL YAYINCILIK
	Baysal, A. '' General Nutrition ''. Hatiboglu, 2019. Baysal, A. '' Nutrition '' Hatiboğlu, 2019.
	Dr. Liz Applegate. Beslenme ve Diyet Temel İlkeleri. İSTANBUL MEDİKAL YAYINCILIK

Course Category

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	4	56
Mid-terms	1	14	14
Final examination	1	30	30
Total Work Load			Number of ECTS Credits 6 142

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Defines basic conceptions of nutrition principle
2	Interprets proper nutrition rules
3	Knows macro and micro nutritional ingredients
4	Interrelates and analyzes the relation between nutrition and health
5	Can use his/her knowledge according to different nutrition needs

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Introduction to nutrition / correlation of food and health
2	Proteins, lipids, vitamins, minerals and water
3	Groups of food and related disease
4	Spices and beverages
5	Probiyotic and prebiotics
6	Diyet fiber, vegetable chemicals and functional foods
7	Nutrition for special terms
8	Midterm exam
9	Nutirition during pregnancy and breast-feeding
10	Nutrition for child, adult, elder, sporter
11	Nutrition of employee, baby, school period and sick person
12	Nutrition for vegetarian and catering industry
13	Menu planning, food storage, food processing
14	Menu planning, food storage, food processing
15	Menu planning, food storage, food processing

Contribution of Learning Outcomes to Programme Outcomes

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=208986&curProgID=5713&lang=en